Behind these maple syrup samples arranged from left to right as earliest made to final boil
are the stately maple trees from which this syrup was made. Usually early season maple syrup is lightwith a delicate taste and is used by us to make maple candy and maple cream. A medium amber syrup
with a rich taste is usually made mid-season and is an excellent table syrup, while a dark amberwith a robust taste is made toward the end and is an excellent table as well as cooking syrup.

Maple Season 2019We are proud of the high quality and excellent taste of our 100% pure, all-natural maple syrup.

Enjoy the Real Taste of New EnglandWhile our maple syrup is an excellent choice for pancakes and desserts,

it is delicious as a glaze for ham or salmon, as a marinade for chicken wings,
as a sweetener in coffee and tea, or as an ingredient in dressings.

The following photos show how we collect the raw maple sap and boil it down to the consistency of maple syrup.

2018 rang in with a major change: Tom and I turned the farm and business over to our sons, Seth and Jonathan. For
the most part Seth handled the sap end of the operation while Jon handled the boiling portion of the enterprise. After Jon and Seth tapped the trees and securely inserted 3/16" spouts, the
sap ran through food grade plastic maple tubing and pipe into a holding tank in the woods. The sap was then pumped up from the woods into a tank. From here, the sap entered the reverse
osmosis machine which concentrated the sugar in the sap. At this point, the concentrated sap was boiled in a wood-fired evaporator situated in the quaint and rustic sugarhouse Tom built
when he was 15.

The wood used to boil the sap to the consistency of maple syrup is harvested from the farm. The
fragrant aromas of the burning wood, combined with the maple smell and the clouds of billowing steam, enables one to experience the heart and soul of maple sugaring.

A drop of maple sap is 2% sugar. Those thousands of drops of sap, collected, and boiled down made this delicious
maple syrup.

When the boiling sap has reached syrup stage, it is filtered, tested with a hydrometer, and packaged
for the consumer to purchase. By gathering the sap immediately after a run and boiling it down at its optimum, our syrup has a delicate, smooth, and tantalizing taste. Try some!

By boiling syrup to a higher temperature, cooling it, and then stirring, it becomes a scrumptious
maple cream (no dairy is added) to be enjoyed on toast or right out of the jar. Yum!

Prices:1 gallon — $52½ gallon — $301 quart — $191 pint — $12

Maple Cream1 lb. — $15½ lb. — $8

Shipping and Handling:USPS flat rate2 ½ gallons or 2 quarts = $18.65Other sizes are different
rates.Call or email for more info.